Crumbl Snickerdoodle Cupcake Cookies | Copycat Recipe
Soft, thick snickerdoodle cookies topped with cream cheese frosting and cinnamon sugar. A bakery-style dessert with a pillowy texture and balanced sweet-tart flavor.
Ingredients
- Butter, unsalted, softened - 1/2 cup
- Granulated sugar - 1/2 cup
- Brown sugar, light - 2 tbsp
- Egg, room temperature - 1 large
- Vanilla extract, pure - 1 tsp
- All-purpose flour - 1 1/2 cups
- Corn starch - 2 tbsp
- Cream of tartar - 1/4 tsp
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Cinnamon - 1 tsp (0.5 tsp for dough, 0.5 tsp for coating)
- Salt - 1/4 tsp
- Sugar, granulated (for cinnamon sugar coating) - 3 tbsp
Instructions
- Preheat oven to 350°F (180°C)
- In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy
- Beat in egg and vanilla extract
- In another bowl, whish together flour, corn starch, cream of tartar, baking powder, baking soda, 0.5 tsp cinnamon, and salt
- Gradually add dry ingredients to butter mixture, mixing gently
- Form dough into balls (about 2 tbsp each), roll in cinnamon-sugar coating (3 tbsp sugar mixed with 0.5 tsp cinnamon), placing on parchment-lined baking sheets
- Bake 10 minutes or until tops begin to crack
- Cool completely before adding cream cheese frosting (not provided in content table)
Notes
For best results, chill dough 30 minutes before baking
Can substitute salted butter; reduce added salt to 1/8 tsp
Use 1:1 gluten-free flour blend if needed
Top with cream cheese frosting (recipe not included in provided content)
Can substitute salted butter; reduce added salt to 1/8 tsp
Use 1:1 gluten-free flour blend if needed
Top with cream cheese frosting (recipe not included in provided content)
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 120mgSugar: 15g
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